Instant Pot Spinach and Artichoke Dip

Yield: 12 servings

Prep: 20

Cook: 20

Total: 40

Seriously the EASIEST way to make this! Only 3 min in the IP using frozen spinach. No need to thaw and squeeze dry!

4.9 stars (12 ratings)

Ingredients

1 (10-ounce) package frozen chopped spinach
1 (14-ounce) can quartered artichoke hearts, rinsed and drained
1 (8-ounce) package cream cheese, cubed
1 cup sour cream
½ cup chicken stock
4 green onions, thinly sliced
3 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
2 cups shredded Cabot Seriously Sharp Cheddar Cheese
1 cup shredded Cabot Monterey Jack Cheese
2 tablespoons chopped fresh parsley leaves

Instructions

Place spinach, artichoke hearts, cream cheese, sour cream, chicken stock, green onions, garlic, salt and red pepper flakes into a 6-qt Instant Pot®. Stir until well combined.
Select manual setting; adjust pressure to high, and set time for 3 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Stir in cheeses until melted, about 2 minutes.
Serve immediately, garnished with parsley, if desired.

This Instant Pot Spinach and Artichoke Dip recipe is brought to you by DAMN DELICIOUS

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